Ingredients:

  • 2 Tbsp Unsalted Butter, divided
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 medium Leek (white and light green parts only), sliced thinly
  • 2 large Garlic cloves, minced
  • 4 medium Zucchini (Courgettes), roughly chopped
  • 1 medium Russet or Yukon Gold Potato, peeled and roughly chopped
  • 1/2 tsp Dried Thyme
  • Fine Sea Salt, to taste (start with 1 tsp)
  • Freshly Ground Black Pepper, to taste
  • 4 cups Vegetable or Chicken Stock (Low Sodium)
  • 1/4 cup Heavy Cream (Double Cream)
  • 2 Tbsp Fresh Chives or Parsley, finely chopped (for garnish)
  • 1/2 tsp fresh Lemon Juice (optional)

Instructions:

  1. Prepare the Vegetables: Wash and prep all ingredients as noted. Ensure the zucchini pieces are uniform in size to cook evenly.
  2. Sauté Aromatics: Melt 1 tablespoon of butter and the olive oil in a stock pot over medium heat. Add the sliced leeks and a pinch of salt. Cook gently for 6–8 minutes, stirring occasionally, until the leeks are translucent and softened but not browned.
  3. Bloom Garlic and Thyme: Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
  4. Sweat the Zucchini: Add the chopped zucchini and potato to the pot. Stir well to coat with the butter mixture. Season generously with salt and pepper. Cover the pot and reduce the heat to low-medium. Allow the vegetables to sweat for 10–12 minutes to draw out moisture and intensify sweetness.
  5. Add Stock and Simmer: Pour the stock over the vegetables. Bring to a gentle boil, then reduce to a simmer. Cook, uncovered, for 15–20 minutes, or until the potato is fork-tender.
  6. Blend the Soup: Remove the pot from the heat. Carefully blend the soup using an immersion blender or standard blender until perfectly smooth and velvety. (Optional: Strain the blended soup through a fine-mesh sieve for a truly luxurious texture).
  7. Enrich and Serve: Return the smooth soup base to the pot and place over very low heat. Stir in the heavy cream and the remaining tablespoon of butter. Taste the soup and adjust the salt, pepper, and optional lemon juice as needed. Do not allow the soup to boil once cream is added. Ladle hot soup into bowls and garnish with fresh chives or parsley.